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CSA PICKUP DATES AND TIMES
COME ONCE EACH WEEK ON ANY OF THESE PICK UP DAYS
Wednesday, August 16th, 2-6:30pm
Thursday, August 17th, 2-6:30pm
Saturday, August 19th, 9am-2pm
Any shareholder is welcome to pick up on any of the above days! You don't have to let us know when you're coming. Feel free to switch back and forth from week to week if that works best for you, or choose a day and stick to it for most of the season. We'll be happy to see you whatever day you come to the farm.
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WHAT'S IN THE SHARE - Our Best Guess
This is our best guess at this point. Actual crops may vary from what's listed here due to a variety of factors.
In the Barn (Picked for You):
Beets
Bok Choy
Carrots
Celery
Collards
Cucumbers
Eggplant
Kale
Lettuce
Fresh eating onions
Summer squash
Swiss Chard
Tomatoes
Zucchini
Dandelion greens
Potatoes (final week)
Pick Your Own (PYO):
Cherry tomatoes, tomatillos, chiles, husk cherries, purple & Thai basil, last chance for Italian basil, dill, cilantro, parsley, green beans & Perennial Garden herbs.
SPRING RECIPES
We have a ton of great recipes on our website, including many different suggestions for chard! Click here to check them out!
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NOTES FROM THE FIELD
Week Eleven: "Little Summer Poem Touching the Subject of Faith" by Mary Oliver
Although we don't grow corn, this poem is a great reflection of how I felt coming back to the farm after this weekend. Every so often, it seems like the whole farm goes through a simultaneous growth spurt. Small leaves of brassicas start to look more like canopies, cherry tomatoes ripen at a quickened pace and eggplants suddenly multiply, silently and magically. Summer is here.
-Erinn
Little Summer Poem Touching the Subject of Faith
Every summer I listen and look under the sun's brass and even into the moonlight, but I can't hear
anything, I can't see anything -- not the pale roots digging down, nor the green stalks muscling up, nor the leaves deepening their damp pleats,
nor the tassels making, nor the shucks, nor the cobs. And still, every day,
the leafy fields grow taller and thicker -- green gowns lofting up in the night, showered with silk.
And so, every summer, I fail as a witness, seeing nothing -- I am deaf too to the tick of the leaves,
the tapping of downwardness from the banyan feet -- all of it happening beyond any seeable proof, or hearable hum.
And, therefore, let the immeasurable come. Let the unknowable touch the buckle of my spine. Let the wind turn in the trees, and the mystery hidden in the dirt
swing through the air. How could I look at anything in this world and tremble, and grip my hands over my heart? What should I fear?
One morning in the leafy green ocean the honeycomb of the corn's beautiful body is sure to be there.
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Colorful cherry tomatoes.
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Farmer Tim working on one of his many invented cultivating appliances.
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Monster beets.
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Storage onion harvest.
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CANNING WORKSHOP - RESCHEDULED
We have rescheduled the Canning & Vegetable Preservation Workshop to Saturday, August 26th, 10am-12pm, to due the slow start of the season. We hope for tomatoes to be in full swing by this new date. If you have any questions, please contact Alex.
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WHAT'S IN THE BARN
NEW! Waltham Fields Shirts
Our seasonal farm shirts have arrived and are for sale in the barn during pickup hours. Thanks for being patient with us! New styles include adult women's tank top ( 70% Viscose Bamboo 30% Organic Cotton) with a lovely design by Boston based calligrapher Haley Tyson, adult unisex shirts (100% certified organic cotton) with our classic logo on a natural color, and youth shirts (100% certified organic cotton) with beloved tractor design by Neva Corbo-Hudak in a new color. All were printed locally by AntiDesigns located in South Boston.
All of our retail products are available for sale to the public. For our own produce offerings, we prioritize giving shareholders a good return on their investment and meeting our food assistance goals (20% of what we grow - which should amount to $80,000 of produce for low-income households this year)
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Early in the season, crops for sale to the public will be those that we have an abundance of and later in the season, if production is going well, we hope to operate as a full-fledged farm store with a wide range of vegetables available to the public during our weekly CSA distribution hours.
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Prep Time: 25 minutes
Cook Time: 30 Minutes
Serves: 4
Ingredients
- olive oil
- 1 small yellow onion, finely chopped
- 1 pound beets, cut into 1/2 inch chunks, greens removed and saved for another use
- 2 1/2 cups water + additional to thin if needed
- 1/4 cup fresh dill
- 1 cup plain full fat yogurt
- 3 tablespoons fresh lemon juice + more to taste
- Salt & pepper to taste
Preparation
- Heat the olive oil in a deep skillet over medium heat. Add the onion and beets and cook, stirring occasionally until fragrant, about 5 minutes. Add 2 1/2 cups of water and bring to a boil. Reduce the heat and simmer until the beets are tender, about 15-20 minutes. Remove from the heat and let the mixture cool for about 10 minutes.
- Add the beet/onion mixture to a high speed blender along with the dill, yogurt, lemon juice and salt and pepper to taste. Blend on the highest setting until completely smooth and creamy. Taste for seasonings and adjust as needed. If the soup is too thick add a touch more water.
- Place the soup in the fridge to chill for 1 hour before serving.
- Serve with a dollop of yogurt and minced dill for garnish.
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Waltham Fields Community Farm Staff
Year-Round Staff:
Seasonal Staff:
Assistant Grower: Janelle Plummer
Greenhouse Production Supervisor: Naomi Shea
Equipment Supervisor: Dan Roberts
Tractor Operator: Tim Cooke
Field Crew: Stacey Daley, Ebony Nava, Ivory Nava, Allison Ostrowski, Bekah Waller Weed Crew: Luna Goddard, Zane MacFarlane, Cristin Sloan, Clare Stephens
Distribution & Outreach Assistant: Owen Weitzman Learning Garden Educators: Autumn Cutting, Annie Fortnow, Jack Leng, Zack Lennon-Simon, Lauren McDermott
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